Pan Seared Scallops With Sesame Sauce And Cellophane Noodles

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 4 ounces cellophane noodles
• 1/4 cup soy sauce
• 3 garlic cloves, minced
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 2 teaspoons sesame oil
• 1 teaspoon cornstarch
• 1/4 teaspoon red pepper flakes, crushed
• 1/2-1 tablespoon olive oil (or vegetable oil, if desired)
• 3/4 lb sea scallops (about 8)
• garlic salt
• black pepper
• 1/4 cup scallion, chopped and divided

Recipe

• 1 soak cellophane noodles in hot water for 10 minutes, until tender. drain and put into a large bowl about 5 minutes prior to serving.
• 2 while the noodles are soaking, whisk the soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. set aside.
• 3 in a large skillet, heat olive oil over medium high heat. season scallops with garlic salt and pepper, add half of the green onions, and cook for 4 - 5 minutes in hot oil until scallops are golden brown.
• 4 turn with a spatula and brown the other side for an additional 4 - 5 minutes.
• 5 add soy sauce mixture and bring to a simmer for 4 - 5 minutes, or until sauce thickens and scallops are cooked through.
• 6 pour scallops and soy sauce over the drained noodles. top with remaining green onions and serve.